for 4 person

1 tbsp	olive oil
1	onion, coarsely chopped
400 g	preprepared diced squash
250 g	mealy potatoes, peeled, diced
1	apple, cut into cubes
1 tsp	mild curry powder
6 dl	vegetable bouillon
1	bay leaf
1 dl	cream
	salt to taste
1 tbsp	pumpkin seeds, finely chopped

How it's done

Heat the oil in a pan. Sauté the onion, pumpkin, potato, apple and curry for approx. 3 mins. Pour in the stock, add the bay leaf, cover and simmer for approx. 20 mins. until soft. Remove the bay leaf, pour in the cream. Blend the soup, season with salt. Plate up the soup, sprinkle with the pumpkin seeds.

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